Cold roast duck with pineapple sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Roast duck |
| 2 | cups | Lettuce |
| 1 | can | (small) pineapple chunks |
| 1 | cup | Pineapple juice |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
1. Bone and slice roast duck. Shred lettuce and arrange on a serving platter, with duck on top.
2. Drain pineapple chunks and arrange over duck. Pour pineapple juice into a saucepan and heat slowly.
3. Blend cornstarch and cold water to a paste, then stir in to thicken.
Pour sauce over duck and pineapple. Refrigerate to chill before serving.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .